Lamb Recipes and Fresh Mint Sauce

Laham mishweh platter POST

My Lent has gone something like this: I think I’ll give up my usual sweets for Lent. And while I’m at it, I’ve been eating more bread than I’d like, so I’ll toss that off the menu for good measure. Oh, and red meat. Yeah, no more red meat (and that includes you, lamb recipes!); I gotta ramp it down.

I took a little different tact, keeping my gargantuan fasting plan more or less under wraps—which isn’t my usual. See last year’s meatless sweetless yadda yadda yadda. This time round, I was quiet other than highlighting some great Lebanese vegetarian recipes I love (bulgur pilaf, mujadara with an egg, cucumber bites with labneh).

I’m pretty certain the quiet had less to do with a humble fast-in-private sentiment, and more to do with some sixth sense I had that I was going to #lentfail, big time. The adage rings true, I now know firsthand, that if you try to do too much, you will do none of it well.

Grilled chops platter POST

Mint sauce POST

Seems like every time I turned around I was finding a really good reason why this bread here I must eat, that sweet there I ought to just taste, or boy I could use some protein right now, and that _________ (insert: raw kibbeh, fried kibbeh, baked kibbeh) will do just fine.

So while the feasting this Easter weekend may not yield the same post-fast endorphins of years past, it’s still going to be a feast. The lamb is the standout over here, chops or racks or kebab with red onion, plus fresh mint sauce. You know I’ll dive in, and (quietly) wish myself better luck next year.

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9 Comments

  1. nancy sternberg on April 3, 2015 at 10:44 AM

    please post more bulgur recipes. i am stuck in tabbouleh.

  2. Kamell Abdnour on April 3, 2015 at 1:54 PM

    Happy Easter to you and your family, Maureen. I plan to use your recipe for Mujadara later today. I loved what you wrote in an earlier blog about Mujadara not being a “kid friendly” dish. I wouldn’t go near it as a boy. It looked like mud. But, boy, did I grow into it! I use quartered onion pieces to spoon it into my mouth. Looking forward to my cook books.
    My Lenten sacrifices were the same for years. I gave up meats, sweets and celibacy. Most Lents, two out of three!
    Loveya, habibi.

  3. Chelsea Capurro on April 6, 2015 at 1:38 AM

    Lamb and Easter go together like peanut butter and jelly…they just might be the perfect match. We didn’t have lamb this Easter but seeing this post has me wishing we did. I do love lamb all ways but something about that rack of lamb just makes me drool thinking about it. Great pics and I hope to try these recipes too!

  4. Ed Habib on April 8, 2015 at 7:52 AM

    My family will be celebrating Easter this weekend. Three will be lamb legs cooked on the grill. Lamb in the raw and baked Kibbee. Lamb in the meat pies. After 47 days of no meat I just can’t wait

  5. Mahee Ferlini on June 2, 2015 at 1:42 PM

    Wow! Your pictures made the lamb look delicious, I especially liked the chops. Thanks so much for sharing!

  6. Brother Bear on July 6, 2015 at 6:57 AM

    The mint sauce is the star attraction here I must say. They loved it way too much. This was my fourth of July!

    • Maureen Abood on July 6, 2015 at 7:25 AM

      Wonderful!

  7. Daniela on December 29, 2019 at 9:45 AM

    Hi Maureen! I’m thinking to make this lamb with mint sauce for dinner on New Years Eve. It looks so good!!! What kind of side dish do you recommend? I thought about plain rice and Fattoush salad but it’d be great to have your insights! Thank you!

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Maureen Abood in the kitchen

I'm so glad you're here! You'll find among these pages the fresh and classic Lebanese recipes we can't get enough of! My mission is to share my tried + true recipes -- and to help our Lebanese food-loving community keep these culinary traditions alive and on the table. What recipes are you looking for? Let me know!

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